This easy Blueberry Bread recipe is a moist, homemade blueberry loaf made with fresh or frozen blueberries and simple pantry staples. Mixed together in one bowl, this blueberry quick bread bakes up soft, tender, and packed with juicy blueberries, making it perfect for breakfast, brunch, snacking, or dessert.
I love making this recipe as mini loaves so we can enjoy one now and freeze a few for later. Whether you’re baking this homemade blueberry bread for a weekend breakfast or an afternoon treat, it’s a simple recipe that’s always a family favorite.
Quick Look: Easy Blueberry Bread Recipe
- Prep Time: 10 minutes
- Bake Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8 slices
- Texture: Moist, tender blueberry loaf
- Method: One bowl, no mixer required
- Blueberries: Fresh or frozen
- Perfect For: Breakfast, brunch, snacking, or dessert
- Variations: Large loaf, mini loaves, muffins, or Bundt pan
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Why You’ll Love this Recipe
- Moist Blueberry Loaf: Every slice is soft, tender, and packed with juicy blueberries for the perfect homemade blueberry bread.
- Easy One-Bowl Recipe: No mixer needed and ready for the oven in about 10 minutes using simple pantry staples.
- Fresh or Frozen Blueberries: This blueberry bread recipe turns out delicious either way, making it easy to bake year-round.
- Freezer Friendly: Bake one loaf to enjoy now and freeze another for an easy breakfast, snack, or dessert later.
This recipe for Blueberry Bread turned out so delicious! The entire family loved it. I can't wait to make it again…YUM!!!
Ingredient Notes
Full printable recipe card at the bottom of this post.
- Flour: All-purpose flour works best for a soft, tender blueberry loaf. Measure using the spoon-and-level method to avoid a dense or dry bread.
- Milk: Any milk works, including dairy or non-dairy, making this an easy blueberry bread recipe to customize.
- Blueberries: Fresh or frozen blueberries both work well. Add frozen blueberries straight from the freezer and toss them with 1 tablespoon of flour before folding them into the batter to help prevent sinking and reduce color bleeding.
Variations
- Lemon Blueberry Bread: Add the zest of 1 lemon and 1-2 teaspoons of fresh lemon juice for a bright, citrusy flavor.
- Cream Cheese Blueberry Bread: Looking for a richer loaf? Try my Blueberry Cream Cheese Bread for a bakery-style variation with a creamy cheesecake layer.
- Add a Glaze: Drizzle the cooled loaf with a simple lemon glaze for extra sweetness.
- Add Nuts: Fold in ½ cup chopped walnuts or pecans for added crunch.
- Change the Pan: Bake this blueberry bread recipe as muffins, mini loaves, or in a Bundt pan. Adjust the baking time as needed.
- Mixed Berry Bread: Replace some of the blueberries with raspberries or blackberries for a fun twist.
- Try Another Quick Bread: For another fruity loaf, try my Blueberry Oatmeal Bread for a heartier option or Strawberry Bread for another family favorite.
How to Make Blueberry Bread
Step 1. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs and milk, mixing until smooth and well combined.
Step 2. Stir in the all-purpose flour and baking powder just until combined. Do not overmix, as this can make the blueberry bread dense. The batter will be thick.
Step 3. Gently fold in the blueberries until evenly distributed throughout the batter. If using frozen blueberries, add them straight from the freezer after tossing them with 1 tablespoon of flour to help prevent sinking and color bleeding.
Step 4. Transfer the batter to a greased 9×5-inch loaf pan (or mini loaf pans), filling each pan about ⅔ full to allow room for the bread to rise.
Step 5. Bake in a preheated 350°F oven for about 70 minutes for a large loaf or 35 minutes for mini loaves. The blueberry loaf is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 6. Allow the blueberry bread to cool in the pan for 10-15 minutes before transferring it to a wire rack. Slice and serve warm or at room temperature.
Fresh vs Frozen Blueberries
Both fresh and frozen blueberries work well in this blueberry bread recipe and have the same nutritional value. Fresh blueberries tend to hold their shape a bit better, while frozen blueberries can be added straight from the freezer without thawing. Toss frozen blueberries with 1 tablespoon of flour before folding them into the batter to help prevent sinking and reduce color bleeding.
No matter which you choose, you’ll end up with a moist, tender blueberry loaf that’s packed with juicy berries. If you’re looking for another delicious variation, try my Blueberry Muffin Bread or classic Blueberry Muffins, both of which work great with fresh or frozen blueberries.
Tips for Success
- Measure flour correctly: Spoon and level the flour to keep the bread soft and tender.
- Don’t overmix: Mix just until combined to avoid a dense loaf and streaky blueberries.
- Use frozen blueberries straight from the freezer: Toss with 1 tablespoon of flour to help prevent sinking and color bleeding.
- Check for doneness: A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Cool before slicing: Let the loaf cool in the pan for 10-15 minutes before transferring to a wire rack.
Storage & Make-Ahead
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Store in an airtight container for up to 1 week.
- Freezer: Wrap the loaf or individual slices tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
- Make Ahead: Bake the blueberry bread up to 1 day in advance. Once completely cool, wrap tightly and store at room temperature until ready to serve.
Blueberry Bread Recipe FAQs
Yes! Frozen blueberries work just as well as fresh and can be added straight from the freezer. Toss them with 1 tablespoon of flour before folding them into the batter to help prevent sinking and reduce color bleeding.
Blueberry bread can sink if it’s underbaked, overmixed, or has too many blueberries added to the batter. Be sure to measure the flour correctly, mix just until combined, and bake until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Absolutely! Once completely cooled, wrap the loaf or individual slices tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
More Blueberry Recipes You’ll Love
This easy Blueberry Bread is moist, tender, and packed with juicy blueberries. Made with simple pantry staples, it’s perfect for breakfast, brunch, snacking, or dessert.
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Easy Blueberry Bread Recipe
Video
Ingredients
- ¾ cup granulated sugar
- ½ cup butter softened
- 2 large eggs
- 1 cup milk
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1 ½ cups fresh or frozen blueberries
Instructions
- Preheat the oven to 350°F. Grease a 9×5-inch loaf pan or mini loaf pans.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs and milk, mixing until smooth and well combined.
- Stir in the flour and baking powder just until combined. Do not overmix. The batter will be thick.
- Gently fold in the blueberries. If using frozen blueberries, add them straight from the freezer after tossing them with 1 tablespoon of flour.
- Pour the batter into the prepared pan(s), filling each about ⅔ full.
- Bake for 70 minutes for a large loaf or 35 minutes for mini loaves, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Notes
- Fresh or frozen blueberries both work well. Add frozen blueberries straight from the freezer for the best results.
- Toss frozen blueberries with 1 tablespoon of flour before adding them to the batter to help prevent sinking and color bleeding.
- Measure the flour using the spoon-and-level method for the softest, most tender loaf.
- The batter will be thick, which helps keep the blueberries evenly distributed.
- Store leftovers in an airtight container at room temperature for up to 2 days, refrigerate for up to 1 week, or freeze for up to 3 months.
Nutrition
Sharon Stubbs says
This sounds great. Could I swap blueberries with cranberries?
Kathleen Gordon says
The recipe was easy to follow and I had the ingredients in my pantry and fridge.
I used a bundt pan. I also zested some lemon and added several drops of lemon juice into the batter. I’d use more next time.
The bread turned out well, but was not sweet enough for my palate.
I wonder if I had sour cream how the recipe would have tasted in comparison instead of milk.
I made a lemon glaze and drizzled it over the bread once it was cool.
Kristin Hayes says
Glad you enjoyed and love the addition of the zest, juice, and glaze! This bread isn’t overly sweet, but if you’re wanting it sweeter, you can add up to 1/2 cup more sugar!
Dorothy S. says
Hi I will be making this bread is there anyway that I can use honey or maple syrup instead of sugar and a healthy oil instead of butter.
Kristin Hayes says
Although I haven’t personally tried it, I believe To replace sugar with honey in quick bread, use about ½ to ⅔ cup of honey for every 1 cup of sugar! As for oil in place of butter, that should work great too!
Angela Campos says
This recipe for Blueberry Bread turned out so delicious! The entire family loved it. I can’t wait to make it again…YUM!!!
Kristin says
Yay!! Glad you enjoyed!
Catalina says
This blueberry bread was so soft and bursting with flavor! I used fresh berries and it turned out beautifully. Perfect with a cup of coffee.
Kristin says
Love hearing this! Glad you enjoyed!
Mahy says
The most amazing blueberry bread I have ever tried. Easy to make and tastes incredible!
Kristin says
Love hearing this! Glad you enjoyed!
Maria says
This is my new favorite quick bread! I love the texture, and it’s another great way for me to use as many blueberries as possible while they’re in season.
Kristin says
Glad you enjoyed! Such a yummy bread option!!
Beth says
Delicious recipe. I actually did have everything in my kitchen because I have a friend with blueberry bushes. This was such a great way to use them.
Kristin says
Yay!! Love hearing this! Glad you enjoyed!
Misty Blackledge says
Did you use ap flour or sr?
Kristin says
All purpose flour! Enjoy!
Lisa says
Can I use almond milk in this recipe? I know it says any kind of milk, but I wanted to be sure
Kristin says
Absolutely! That works great!!
Rebecca says
So I’m at high altitude. Like really high. Here are the changes that I made and it turned out wonderfully.
150 grams sugar
1/2 cup butter
2 eggs
1 cup water plus 1/3 cup milk powder
250 grams gluten free flour blend
1 1/2 teaspoon baking soda
1 1/2 cup blueberries
Bake at 325* for one hour
Kristin says
Great tip!! Thanks for sharing!!
Edie S says
The bread came together easily. Great taste and moist. I will keep this recipe in my quick bread rotation.
Kristin says
Yay!! Love hearing this! Glad you enjoy!!
Ann says
This is delicious! I’ll be making it regularly for sure. Easy to
Follow recipe. Plan to try adding a little lemon zest to batter. I love lemon and blueberries together.
Kristin says
Yay!! Love hearing that! Great idea on the lemon zest addition, yum!
June says
In your section for why we will love this recipe:
Moist and Flavor Packed- thanks to the milk and “vegetable oil”, the bread is perfectly moist.
In the ingredient list, there is no mention of vegetable oil. Was this a missing ingredient or did the recipe change after the web page was posted.
Kristin says
Whoops, great catch! Recipe adapted and was recently updated and I never removed that! I will remove that now as its not a needed ingredient! Enjoy!
Cathy Pastorek says
This bread is such a quick and easy recipe. My friends and family love it!
Kristin says
Yay!! Love hearing this!! Glad you enjoyed!
Cinzia says
can you make it without eggs? thank you
Kristin says
Although I haven’t tried it, I believe you can use 1/4 cup applesauce per egg as a replacement in quick bread recipes!
Chris says
This looks fabulous! I’d like to make it as a bundt cake. Would I just double the recipe?
Kristin says
You can make the recipe as is and use a bundt pan. Cook time will decrease! If doubling, the time will increase significantly, and you’ll want to keep an eye on it to make sure it doesn’t brown too quickly while not baked through. You can place a piece of tin foil on top to avoid that problem though! Hope you enjoy!
Sue says
How do I keep my fresh blueberries from dropping to the lower half of the bread?
Kristin says
If you coat the berries in about 1 tbsp flour, they won’t sink into the bread! Enjoy!
Sami says
put a little flour on em dear
Kristin says
Oh yes, I learned that mistake the hard way, haha!